Drain and rinse all canned beans in a fine-mesh sieve; let them drain well. Finely dice the yellow onion, small-dice the red bell pepper, seed and mince the jalapeño if using, chop the cilantro, slice the scallions, and dice the avocado if serving.

Cook

Sweat aromatics

Heat 1 tablespoon olive oil in a large skillet or medium saucepan over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the red bell pepper and jalapeño and cook another 2–3 minutes until softened.

Toast spices

Push the vegetables to the side of the pan or make a small well. Add the ground cumin, smoked paprika, chili powder, and ground coriander to the oil/vegetables and cook, stirring, for 30–45 seconds until fragrant — this blooms the spices and deepens flavor.

Deglaze & simmer

Pour in the diced tomatoes with their juices and the 1/2 cup broth. Stir to combine and scrape any browned bits from the bottom. Add the drained beans (black, kidney, and cannellini) and stir gently to combine. Bring the mixture to a gentle simmer.

Season & reduce

Stir in the brown sugar or maple syrup (if using), kosher salt, and black pepper. Reduce heat to low and simmer, uncovered, for 8–12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. If it becomes too thick, add up to 2–3 tablespoons extra broth or water.

Finish

Remove the pan from heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning: add more salt, lime, or a pinch more sugar as needed. If desired, drizzle with 1 teaspoon extra-virgin olive oil for sheen.

To Serve

Spoon Ollie's Triple Beans into bowls or a shallow serving dish. Garnish with sliced scallions and diced avocado. Serve warm as a main with rice, quinoa, or in tacos, or as a hearty side with grilled proteins. Leftovers keep covered in the refrigerator for up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if dry.